Traditional Rhenish Apple Cake (Apfelriemchen) Recipe

What Is Apfelriemchen?

Apfelriemchen is a classic German apple cake, made with a yeast dough. It has a delicious crust, a moist and delicious apple layer, that is topped with a lattice design! It’s one of those classic cakes, that our Oma’s used to make on a summer evening!

This cake comes from the Rhineland region of Germany and is very popular in autumn and winter, when apples are in season and they taste their best. It’s the perfect balance of flavors, that everybody in your family will love!

Key Ingredients & Substitutions for Rhenish Apple Cake

Apples: Choose tart varieties like Granny Smith or Braeburn. They hold their shape well and add a nice taste. I love to use my apples from the garden, when they are in season.

Yeast: Fresh yeast gives the dough light and fluffy texture. You can also use 1 packet (7g) of dry yeast if fresh yeast isn’t available. But make sure that it’s not expired – otherwise it will not rise!

Flour: All-purpose flour works really good. You could also use bread flour for a slightly chewier texture. For a gluten free version – just use sifted gluten free flour mix!

Butter: Unsalted butter is best for that rich, buttery flavor. I recommend using high quality butter for the best result

Cinnamon: Adds warmth to the apple filling—feel free to add more to your liking. For more flavor you can also add ground cloves!

Apricot Jam: It is optional, but i love to top the ready apple cake with melted apricot jam for even more flavor! If you don’t have apricot jam, apple jelly works well too.

Equipment You’ll Need

• Springform Pan: A 10-inch (26 cm) pan is just the right size. You can also use a tart pan, spread with butter to prevent sticking.
• Rolling Pin: To roll out the dough evenly.
• Parchment Paper: Keeps the cake from sticking to the pan. You can also use butter.
• Pastry Brush: For brushing on the glaze and egg wash.
• Small Saucepan: For warming the glaze.

Step-by-Step Instructions for Apfelriemchen

Step 1: Prepare the Apple Filling

1. Chop and Cook: Peel, core, and chop 2 lbs (900g) of apples into small cubes. Add them to a saucepan with 3 tbsp sugar, ⅓ cup (80ml) water, and ½ tsp cinnamon.
2. Simmer: Cook over medium heat for 12–15 minutes, stirring occasionally, until the apples are soft but not mushy. Take it off the heat and let them cool completely.

Step 2: Make the Yeast Dough

3. Warm the Milk and Butter: Heat ½ cup + 2 tbsp (150ml) milk with 3 tbsp (40g) butter until just warm—not hot! Stir in ½ oz (15g) fresh yeast until dissolved. Make sure that the milk is not too hot, because it will kill the yeast.
4. Mix and Knead: In a bowl, combine 2 ¼ cups (270g) flour, 3 tbsp sugar, and 2 tsp lemon zest. Pour in the yeast mixture and add 1 egg yolk. Knead until smooth and elastic, about 8–10 minutes.
5. Let It Rise: Cover the dough with a clean towel and let it rise in a warm spot for 35–40 minutes, or until it doubles in size.

Step 3: Assemble the Cake

6. Prepare the Pan: Preheat the oven to 325°F (165°C, fan-assisted). Line a springform pan with parchment paper, or use butter to grease the pan.
7. Roll Out Dough: Roll out ¾ of the dough into a circle about 12 inches (30 cm) wide. Place it in the pan, forming a 1-inch (2.5 cm) rim.
8. Add Filling: Spread the cooled apple mixture evenly over the dough. You can add some additional chopped fresh apples for a crunch.
9. Make the Lattice: Roll out the remaining dough and cut it into thin strips. Make the strips over the apples in a lattice pattern.

Step 4: Bake and Glaze

10. Brush and Bake: Brush the lattice with a beaten egg yolk. Bake for 30–35 minutes, or until golden brown. Be careful not to burn it.
11. Glaze: Heat 1 ½ tbsp apricot jam with ½ tsp water until smooth. Brush it over the warm cake and sprinkle with sugar if you’d like. Let the cake cool before serving, and serve it with whipped cream.

Expert Tips for the Best Apfelriemchen

• Don’t Skip the Glaze: It makes the cake look shiny and keeps it moist! You can also use any of your favorite jam, like raspberry or strawberry.
• Chill the Dough: If the dough feels sticky, pop it in the fridge for 10 minutes before rolling it out. This will help it out.
• Add a Twist: Try mixing raisins or any other dried fruit or chopped nuts into the apple filling for extra texture.
• Have Fun with the Lattice: Get creative with the pattern—it doesn’t have to be perfect to look beautiful!

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream, or even homemade rote grutze takes it to the next level. Serve it with a hot cup of tea or coffee for the ultimate cozy experience. It’s also lovely as a holiday dessert—just sprinkle a bit of powdered sugar on top for a festive touch.

Make-Ahead and Storage

• Make-Ahead: The dough and filling can be prepared the day before. Store them separately in the fridge and assemble the cake fresh.
• Storage: Keep the cake in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze individual slices wrapped in plastic for up to 3 months. Thaw overnight in the fridge and warm in the oven.

Frequently Asked Questions (FAQ)

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